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Salted-Butter Apple Galette with Maple Whipped Cream

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance. From: bonappetit.com Serves 8

¼ cup (½ stick) salted butter
½ vanilla bean, split lengthwise
Basic Tart Dough (see below)
All-purpose flour (for dusting)
1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced 1/8" thick
3 tablespoons dark muscovado or dark brown sugar
1 large egg
1 tablespoon granulated sugar
2 cups heavy cream
2 tablespoons pure maple syrup

Place a rack in middle of oven and preheat to 375. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.

Roll out dough on a lightly floured surface into a rough 14x10” rectangle about 1/8" thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½" border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.

Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.

Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.

DO AHEAD: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.

Basic Tart Dough

Too-cold doughs can crack and split when rolled; let this sit at room temperature for five minutes first.

Servings: makes enough for one 10"-diameter tart or one 14x10" galette

1 tablespoon sugar
½ teaspoon kosher salt
1 cup all-purpose flour, plus more for surface
6 tablespoons chilled unsalted butter, cut into pieces
1 large egg, beaten to blend

Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.